CLEVELAND, Oh -- Looking to use up some of the zucchini coming out of your garden? It's easy to turn the popular vegetable into a low-carb noodle. Sonia 'Vegan Vicki' Steele is the chef and owner of Urban Sweetness and she showed Fox 8's Todd Meany how to create a hearty vegetable spaghetti with zucchini noodles.
Click here to learn more about Urban Sweetness.
Hearty Vegetable Spaghetti
2 medium sized zucchini (washed, ends cut)
1 cup red onions, diced (or medium yellow onion)
1 medium sized eggplant, diced
1 cup peppers (red, green, yellow)
1 tablespoon minced garlic
2 teaspoons oregano
2 teaspoons Italian seasoning
1 bottle of your favorite marinara sauce
Salt and pepper to taste
Place large saucepan, over medium heat when hot add oil and garlic, saute for approximately 1 minute, be careful not to burn garlic.
Add chopped onions and peppers, stirring frequently until onions are translucent and peppers are tender. Approximately 3-5 minutes.
Add diced eggplant to pepper and onion mixture. Cook for an additional 3 minutes. Add your favorite sauce, oregano and Italian seasoning and let simmer for 5 minutes.
While sauce is cooking, with spiralizer, mandolin, or with a peeler, make your zucchini noodles.
Over medium heat in a medium saucepan add 1 teaspoon oil and add noodles. , salt and pepper to taste. Just enough to heat.
Add noodles to plate and add hearty sauce on top of noodles.